Did you know that zucchini fruits aren’t the only edible part of the plant? Zucchini blossoms are absolutely delicious, and the best part is that harvesting them won’t hurt your plant at all. Let’s dive into how you can enjoy these garden treats and some tips to get the best harvest.
A Little Botany 101
If you take a close look at your zucchini plant, you’ll notice it produces both flowers and fruit at the same time. You can actually tell the difference between the male and female blossoms pretty easily. Male flowers grow on long, thin stems and are generally a bit smaller.
The female flowers, on the other hand, sit right on top of a tiny “mini-zucchini” (the fruit-to-be). These blossoms tend to be a bit more lush and substantial.
Because they’re bigger, the female flowers are often the favorites in the kitchen. But there’s a catch: if you eat the female blossom, you won’t be able to harvest that zucchini later.
The same goes for the males—don’t pick them all! You need to leave a few on the plant so they can pollinate the female flowers.
Pro Tip: If you’re dealing with a “zucchini explosion” and have more squash than you know what to do with, go ahead and eat the female blossoms. Otherwise, stick to harvesting the males to keep the fruit coming.
When to Harvest
Zucchini flowers open up first thing in the morning, so you’ll want to get out there as early as possible. Once the summer sun starts heating things up, the flowers begin to wilt. Try to have your harvesting done by around 10:00 AM. If the flowers get too warm or stay open too long, they won’t stay fresh as long in the fridge.
When you’re picking them, snip them off without much of the stem. The stem isn’t particularly tasty, though you can leave a little bit on if you like the look for decoration.
And yes, if you’re picking female blossoms, that tiny baby zucchini attached is totally edible! It has a very mild flavor that’s even more delicate than a full-grown squash.
You can keep these blossoms in the fridge for up to five days. If you only have one or two plants, this is a great way to save up enough flowers over a few days to make a full meal.
In the Kitchen
- They make a stunning edible garnish. That bright yellow pop of color looks amazing on any dinner table or plate.
- Toss them into a seasonal salad with tomatoes, cucumbers, and sliced zucchini for a fresh, gourmet touch.
- Try stuffing them! They are a true delicacy when filled with meat, rice, or veggies. It’s much easier to stuff them while the petals are still slightly closed.
- Fried or baked with a little cheese? Simply delicious.
As you can see, zucchini blossoms are a fantastic way to add some variety to your summer menu. Happy gardening (and eating)!